What with all the fountains and sheep you may well believe I haven’t set foot in my kitchen for ages. You would, of course, be wrong. Last dinner party we had, I served green asparagus spears with homemade mayonnaise, beetroot salad as a starter, ethiopian inspired spicy beef stew with a version of coconut ugali and Marguerites ricotta tarte to finish. Oh and runny french cheese in the middle. Mixing styles works for me. Yum. And all very simple. You know sometimes you find that magical ingredient – in this case smoked French garlic, (check it out here at amazon) it has a depth and sweetness to it and is not as harsh as regular garlic.
4 beets orgamic, raw, peel and slice as thinly as you can. Ideally almost translucent, but my knife skills arent up to that.
layer sliced beets in oven proof dish
mix balsamic vinegar ( not your most expensive obviously) with excellent olive oil and 3-4-5 cloves sliced smoked garlic
warm on the stove so the garlic flavour gets into the oil
pour over beets and bake 150 celsius 20minutes – make sure your beets dont cook they need to remain crunchy
mix more garlic, olive oil and balsamic and sali if you like
place slices of beet on 4 plates after draining juices, like a carpaccio
if you have enough juice place in saucepan and concentrate
serve beets liberally dressed with garlic balsamic olive oil dressing
Give everyone white french bread to sop up the sauces
did i say yum?